Homemade Icelandic Skyr (Traditional Yogurt Cheese)

Ingredients

• 20 liters Skim Milk (fresh cow's milk, skim after cream removal)
• 200 grams Skyr Starter (previous batch of skyr, used as culture)
• 1 tablespoon Lemon Zest (optional flavoring)
• 2 tablespoons Rhubarb Syrup (optional sweetened rhubarb syrup)

Instructions

1. Separate Cream

   Pour fresh milk into the centrifugal separator set to about 50 °C and spin fast; the lighter fat molecules are thrown out as cream while the heavier skim milk exits the opposite side.

   Time: PT15M

   Temperature: 50°C

2. Collect Skim Milk

   Gather the skim milk in a sanitized stainless‑steel tank; you should have roughly 20 L of skim milk.

   Time: PT5M

3. Pasteurize Milk

   Heat the skim milk to 65 °C and hold for 30 minutes, stirring gently to prevent scorching.

   Time: PT30M

   Temperature: 65°C

4. Cool to Fermentation Temp

   Cool the milk quickly to 40 °C using an ice bath or cold water bath.

   Time: PT30M

   Temperature: 40°C

5. Add Starter Culture

   Stir in 200 g of skyr starter until fully dissolved.

   Time: PT5M

   Temperature: 40°C

6. Ferment

   Cover the pot and let the mixture sit at room temperature (around 20 °C) for 4–6 hours until whey begins to separate and the texture thickens.

   Time: PT5H

   Temperature: 20°C

7. Stop Fermentation

   Cool the fermented yogurt down to 20 °C to halt further acid development.

   Time: PT30M

   Temperature: 20°C

8. Smooth the Texture

   Stir the thickened yogurt gently for 3½ hours to achieve a silky, uniform consistency.

   Time: PT3H30M

   Temperature: 20°C

9. Drain in Linen Bags

   Transfer the yogurt into clean linen cheesecloth bags, hang them from a rack, and let drain for 15 hours in a cool place (≈20 °C) until the whey is mostly removed and a dense, jelly‑like curd remains.

   Time: PT15H

   Temperature: 20°C

10. Finish and Flavor (Optional)

    Remove the skyr from the bags, mix in lemon zest or rhubarb syrup if desired, and serve immediately or store.

    Time: PT10M

Nutrition Facts

Calories

60

Protein

10 g

Carbohydrates

4 g

Fat

0.5 g

Fiber

0 g

Ingredient Substitutions

• Instead of Skim Milk: low‑fat milk, whole milk (will affect texture)
• Instead of Skyr Starter: commercial skyr starter culture, plain yogurt with live cultures
• Instead of Lemon Zest: lime zest
• Instead of Rhubarb Syrup: strawberry syrup, honey

Equipment Needed

• Centrifugal Milk Separator
• Large Stainless Steel Pot
• Food Thermometer
• Ice Bath or Cooling Surface
• Stirring Spoon or Whisk
• Linen Cheesecloth Bags
• Hanging Rack or Hook
• Large Container for Draining
• Scale (optional) (optional)

Critical Steps — Do Not Skip

• Separate Cream
• Pasteurize Milk
• Add Starter Culture
• Drain in Linen Bags

Chef Tips from the Video

• Use milk that is as fresh as possible; the flavor of skyr reflects the quality of the milk.
• A gentle, steady stir during the 3½‑hour smoothing step prevents grainy texture.
• For a creamier mouthfeel, blend a small portion of the drained skyr with a splash of cold milk before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Freeze in portioned bags for up to 2 months; thaw in the fridge before use.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Keep a small amount of skyr as starter for future batches; it can be stored in the fridge for up to 2 weeks.
• The draining step can be started a day ahead; the curd will keep well in the fridge.
• If you lack a centrifugal separator, let raw milk sit overnight in a cool place and skim the cream manually.